Dinner
Slow Cooker Cuban Black Bean Soup
Description
This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!
Ingredients:
- Ingredients
- Soup
- 1 carton (32 oz) Progresso™ chicken broth
- 1 ham shank (about 1 1/2 lb)
- 3 cans (15 oz each) Progresso™ black beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 medium onion, chopped
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice
- Toppings
- Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired
Directions:
- In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
- Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
